I’m very pleased I invited visitors over to do this dry-brined turkey recipe as a result of it was superb. The turkey was completely seasoned and extremely juicy, with attractive, crisp pores and skin.
I coated a 12.8-lb Butterball within the dry brine combination for twenty-four hours. Since I used Morton’s sea salt, I weighed 270 g. Some brine was left over, however my turkey was on the small facet, so I feel the advisable quantity is ideal.
There was no specification about putting brine contained in the turkey cavity, so I simply sprinkled a bit in there. I adopted the remainder of the recipe, utilizing each sage and thyme after which positioned the turkey within the decrease third of my oven. After 3 hours, the turkey was a stunning bronze coloration and completely cooked.
I eliminated the turkey from the oven and coated it loosely with foil for one hour. I grew up in a one-oven house, so this hour was normal as a result of we would have liked to cook dinner all of the facet dishes after eradicating the hen from the oven.
I served it with my great-grandmother’s oyster dressing and selfmade gravy. I can’t wait to impress my household with this on Thanksgiving! Without having to baste, I can throw this hen within the oven and neglect about it, giving me again three hours of my life. I don’t care who you’re—that’s priceless on Thanksgiving.
